Chicken in Puff Pastry with Madeira Sauce
Delight in the elegance of Chicken in Puff Pastry with Madeira Sauce, a show-stopping dish that's perfect for special occasions or an indulgent weeknight treat. Juicy, golden-seared chicken breasts are wrapped in buttery, flaky puff pastry and elevated with a rich mushroom and thyme filling. Baked to perfection, each parcel is then draped in a luxurious Madeira sauce, made with reduced wine, creamy chicken stock, and a hint of garlic. This recipe combines bold flavors and refined textures while remaining approachable with its simple prep and rewarding results. Perfect for entertaining, this dish pairs beautifully with roasted vegetables or a crisp green salad for an unforgettable dining experience. Keywords: Chicken in Puff Pastry, Madeira Sauce Recipe, Special Dinner Ideas, Elegant Chicken Recipes, Mushroom-Stuffed Chicken.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 cup Mushrooms, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Thyme leaves, fresh
- 2 sheets Puff pastry sheets, thawed
- 1 piece Egg, beaten
- 1 cup Madeira wine
- 1 cup Chicken stock
- 0.5 cup Heavy cream
- 1 tablespoon All-purpose flour
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chicken breasts with salt and pepper on both sides.
Heat the butter and olive oil in a large skillet over medium heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.
In the same skillet, add the mushrooms, garlic, and thyme. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are soft and most of the moisture has evaporated. Remove from heat and let cool.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet in half to create 4 rectangles.
Place one seared chicken breast on each piece of puff pastry. Top each breast with a portion of the cooked mushroom mixture.
Fold the puff pastry over the chicken, sealing the edges by pressing with your fingers or a fork. Brush the tops with beaten egg to ensure a golden finish.
Place the wrapped chicken on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
While the chicken is baking, prepare the Madeira sauce. In a small saucepan, heat the Madeira wine over medium heat and let it reduce by half, about 5 minutes.
Stir in the chicken stock and let it simmer for another 5 minutes.
In a separate bowl, whisk the flour into the heavy cream to form a smooth slurry. Slowly whisk this mixture into the saucepan, stirring constantly to avoid lumps.
Simmer the sauce for 3-5 minutes until it thickens. Season with salt and pepper to taste.
Remove the chicken from the oven and let it rest for 5 minutes. Serve the chicken in puff pastry drizzled with the Madeira sauce on top. Enjoy!
Nutrition Facts
Calories |
920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 907 mg | 39% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 64.4 g | 129% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 49 mg | 4% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
